18 Savory Steak and Ale Pies Hearty Recipes

Oh, the comforting aroma of savory steak and ale pies! There’s nothing quite like that rich, hearty filling wrapped in a flaky, golden crust to warm you up on a chilly evening. Whether you’re craving a classic version or something with a twist, we’ve gathered 18 mouthwatering recipes that are sure to satisfy. Dive in and discover your new favorite comfort food—you won’t want to miss these delicious ideas!

Classic British Steak and Ale Pie

Just when autumn’s crisp air settles in, nothing satisfies quite like this quintessential British comfort dish, where tender beef braised in rich ale nestles beneath a golden, flaky pastry crust. Journey across the pond with this steak and ale pie, a hearty masterpiece that transforms humble ingredients into an extraordinary centerpiece. Perfect for cozy gatherings or a comforting family dinner, it delivers deep, savory flavors that only improve with time.

Ingredients

– 2 lbs beef chuck, cut into 1-inch cubes
– 1 tbsp vegetable oil
– 1 large yellow onion, diced
– 2 carrots, peeled and diced
– 2 cloves garlic, minced
– 2 tbsp all-purpose flour
– 12 oz dark ale
– 1 cup beef broth
– 1 tbsp Worcestershire sauce
– 1 tsp fresh thyme leaves
– 1 sheet frozen puff pastry, thawed
– 1 large egg, beaten

Instructions

1. Preheat your oven to 350°F.
2. Pat the beef cubes completely dry with paper towels to ensure a proper sear.
3. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the beef in a single layer, working in batches, until deeply browned on all sides, about 4-5 minutes per batch.
5. Transfer the seared beef to a plate and set aside.
6. Add the diced onion and carrots to the same pot and cook, stirring occasionally, until softened, about 6-7 minutes.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for 1 minute to cook out the raw flour taste.
9. Pour in the dark ale, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
10. Add the beef broth, Worcestershire sauce, and fresh thyme leaves, stirring to combine.
11. Return the seared beef and any accumulated juices to the pot, bringing the mixture to a simmer.
12. Cover the pot and transfer it to the preheated oven to braise for 2 hours, until the beef is fork-tender.
13. Remove the pot from the oven and let the filling cool slightly before transferring it to a 9-inch pie dish.
14. Increase the oven temperature to 400°F.
15. Roll out the thawed puff pastry sheet to fit your pie dish, leaving a 1-inch overhang.
16. Brush the rim of the pie dish with the beaten egg to help the pastry adhere.
17. Drape the pastry over the filling, pressing gently to seal the edges.
18. Brush the entire pastry surface with the remaining beaten egg for a golden, glossy finish.
19. Cut three small slits in the center of the pastry to allow steam to escape during baking.
20. Bake for 25-30 minutes, until the pastry is puffed and deep golden brown. A final, glorious presentation emerges from the oven, the flaky pastry giving way to succulent, ale-infused beef that melts at the touch of a fork. Accompany it with buttery mashed potatoes to soak up the rich gravy, or serve alongside roasted root vegetables for a complete autumnal feast.

Guinness Beef Steak and Ale Pie

Nestled within a golden, flaky crust lies the heart of this comforting classic—a rich, slow-braised filling where tender beef mingles with the deep, malty notes of Guinness, creating a pie that warms both the kitchen and the soul.

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large yellow onion, diced
• 2 carrots, peeled and sliced into 1/2-inch rounds
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup Guinness beer
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 2 sprigs fresh thyme
• 1 sheet frozen puff pastry, thawed
• 1 large egg, beaten

Instructions

1. Preheat your oven to 325°F.
2. Season the beef cubes evenly with salt and black pepper.
3. Heat the vegetable oil in a large, oven-safe Dutch oven over medium-high heat until shimmering.
4. Sear the beef in a single layer, turning to brown all sides, about 8-10 minutes total; work in batches to avoid steaming.
5. Transfer the seared beef to a plate, leaving the drippings in the pot.
6. Add the diced onion and carrots to the pot, sautéing until softened, about 5 minutes.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Sprinkle the flour over the vegetables, stirring constantly to coat and cook for 2 minutes to eliminate the raw flour taste.
9. Pour in the Guinness, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
10. Add the beef broth, tomato paste, Worcestershire sauce, and thyme sprigs, stirring to combine.
11. Return the seared beef and any accumulated juices to the pot, bringing the mixture to a simmer.
12. Cover the pot and transfer it to the preheated oven; braise for 2 hours until the beef is fork-tender.
13. Remove the pot from the oven and discard the thyme sprigs; let the filling cool to room temperature.
14. Increase the oven temperature to 400°F.
15. Spoon the cooled filling into a 9-inch pie dish.
16. Roll out the puff pastry sheet to fit over the pie dish, trimming any excess.
17. Brush the rim of the pie dish with the beaten egg to help the pastry adhere.
18. Place the pastry over the filling, crimping the edges to seal; cut a small slit in the center for steam to escape.
19. Brush the entire pastry surface with the remaining beaten egg for a golden finish.
20. Bake for 25-30 minutes until the crust is puffed and deeply golden brown.

Decadently rich and deeply satisfying, this pie boasts a melt-in-your-mouth beef filling enveloped in a buttery, shatteringly crisp crust. The Guinness lends a subtle bitterness that balances the sweetness of the carrots, making it ideal for serving alongside buttery mashed potatoes or a simple green salad to cut through the richness.

Slow-Cooked Steak and Ale Pie with Mushrooms

Radiating warmth and comfort, this slow-cooked steak and ale pie transforms humble ingredients into an extraordinary culinary experience. The rich, dark ale melds beautifully with tender beef and earthy mushrooms, all encased in a golden, flaky pastry that promises pure satisfaction with every forkful.

Ingredients

– 2 lbs beef chuck, cut into 1-inch cubes
– 1 tbsp vegetable oil
– 1 large yellow onion, diced
– 2 cloves garlic, minced
– 8 oz cremini mushrooms, sliced
– 1 ½ cups dark ale
– 1 cup beef broth
– 1 tbsp Worcestershire sauce
– 1 tsp fresh thyme leaves
– 2 tbsp all-purpose flour
– 1 sheet frozen puff pastry, thawed
– 1 large egg, beaten

Instructions

1. Preheat your oven to 325°F.
2. Pat the beef cubes completely dry with paper towels to ensure proper browning.
3. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the beef cubes in a single layer for 3-4 minutes per side until deeply browned, working in batches to avoid overcrowding.
5. Transfer the seared beef to a plate and set aside.
6. Add the diced onion to the same pot and cook for 5 minutes until softened and translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the sliced mushrooms and cook for 6-8 minutes until they release their liquid and begin to brown.
9. Sprinkle the flour over the vegetable mixture and cook for 1 minute while stirring constantly.
10. Pour in the dark ale, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
11. Add the beef broth, Worcestershire sauce, and fresh thyme leaves.
12. Return the seared beef and any accumulated juices to the pot.
13. Bring the mixture to a simmer, then cover and transfer to the preheated oven.
14. Braise for 2 ½ hours until the beef is fork-tender.
15. Remove the pot from the oven and increase the oven temperature to 400°F.
16. Transfer the beef mixture to a 9-inch pie dish and let it cool for 15 minutes.
17. Roll out the puff pastry sheet to fit over the pie dish with a 1-inch overhang.
18. Brush the rim of the pie dish with the beaten egg to help the pastry adhere.
19. Drape the pastry over the filling, pressing the edges firmly to seal.
20. Brush the entire pastry surface with the remaining beaten egg.
21. Cut three small slits in the center of the pastry to allow steam to escape.
22. Bake for 25-30 minutes until the pastry is puffed and golden brown.
23. Let the pie rest for 10 minutes before serving.

Buttery, flaky pastry gives way to the most tender beef that practically melts at the touch of a fork. The deep, malty notes from the ale create a rich gravy that clings perfectly to each component, while the mushrooms add an earthy depth that balances the dish beautifully. Consider serving individual portions in ramekins for an elegant presentation that showcases the gorgeous golden crust.

Stout and Steak Hand Pies

A rich, savory filling of tender steak and dark stout beer encased in flaky pastry makes these hand pies an exceptional cold-weather indulgence, perfect for cozy evenings or elegant gatherings. As the buttery crust bakes to golden perfection, it seals in the deeply developed flavors of slow-simmered beef and aromatic vegetables. These portable delights offer restaurant-quality sophistication in a perfectly handheld format, marrying rustic comfort with refined technique.

Ingredients

1 ½ pounds beef chuck roast

2 tablespoons olive oil

1 large yellow onion

2 medium carrots

2 cloves garlic

1 cup stout beer

1 cup beef broth

1 tablespoon tomato paste

1 teaspoon fresh thyme leaves

1 sheet frozen puff pastry

1 large egg

1 tablespoon water

Instructions

1. Cut the beef chuck roast into ½-inch cubes, trimming away excess fat.
2. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat until shimmering.
3. Brown the beef cubes in a single layer for 4-5 minutes per side, working in batches to avoid overcrowding.
4. Dice 1 large yellow onion and 2 medium carrots into ¼-inch pieces.
5. Reduce heat to medium and sauté the onion and carrots in the same pot for 6-8 minutes until softened.
6. Mince 2 cloves garlic and add to the pot along with 1 tablespoon tomato paste, cooking for 1 minute until fragrant.
7. Pour in 1 cup stout beer, using a wooden spoon to scrape any browned bits from the bottom of the pot.
8. Add 1 cup beef broth and 1 teaspoon fresh thyme leaves to the pot.
9. Return the browned beef to the pot and bring the mixture to a gentle simmer.
10. Cover and reduce heat to low, simmering for 1 hour and 45 minutes until the beef is fork-tender.
11. Transfer the filling to a shallow dish and refrigerate for 30 minutes until completely cooled.
12. Thaw 1 sheet frozen puff pastry according to package directions until pliable but still cold.
13. Roll the puff pastry into a 12×12-inch square on a lightly floured surface.
14. Cut the pastry into six 4×6-inch rectangles using a sharp knife or pastry wheel.
15. Whisk together 1 large egg and 1 tablespoon water to create an egg wash.
16. Place ⅓ cup of the cooled filling onto the center of three pastry rectangles.
17. Brush the edges of the filled rectangles with the egg wash using a pastry brush.
18. Top each filled rectangle with a second pastry rectangle, pressing the edges firmly to seal.
19. Crimp the edges with a fork to create a tight seal and decorative pattern.
20. Brush the tops of the hand pies with the remaining egg wash.
21. Cut three small slits in the top of each pie to allow steam to escape during baking.
22. Bake at 400°F for 22-25 minutes until the pastry is puffed and golden brown.
23. Cool the hand pies on a wire rack for 10 minutes before serving.

Outstandingly flaky pastry gives way to a deeply savory filling where the stout beer adds malty complexity that perfectly complements the tender beef. The rich, meaty interior maintains its moisture beautifully against the crisp, buttery layers of puff pastry. Consider serving these elegant hand pies alongside a sharp arugula salad dressed with lemon vinaigrette to cut through the richness, or pair with a glass of the same stout used in the recipe for a harmonious dining experience.

Herbed Steak and Ale Pie with Puff Pastry

Savory aromas of slow-braised beef and earthy herbs fill the kitchen as this classic comfort dish transforms humble ingredients into something truly extraordinary. Succulent steak mingles with rich ale in a flaky, golden puff pastry crust that promises both elegance and heartiness in every bite. This herbed steak and ale pie delivers the perfect balance of rustic charm and refined dining.

Ingredients

• 2 lbs beef chuck, cubed
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1 cup dark ale
• 1 cup beef broth
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• 1 sheet puff pastry, thawed
• 1 egg, beaten

Instructions

1. Preheat oven to 350°F.
2. Pat beef cubes dry with paper towels to ensure proper browning.
3. Heat olive oil in a large oven-safe pot over medium-high heat until shimmering.
4. Brown beef in batches for 3-4 minutes per side until deeply colored.
5. Transfer beef to a plate, leaving drippings in the pot.
6. Add onion, carrots, and celery to the pot, sautéing for 6-8 minutes until softened.
7. Stir in garlic and cook for 1 minute until fragrant.
8. Sprinkle flour over vegetables, stirring constantly for 2 minutes to cook out raw flavor.
9. Pour in ale, scraping up any browned bits from the bottom of the pot.
10. Add beef broth, thyme, and rosemary, stirring to combine.
11. Return beef and any accumulated juices to the pot, bringing mixture to a simmer.
12. Cover pot and transfer to preheated oven, braising for 2 hours until beef is fork-tender.
13. Increase oven temperature to 400°F.
14. Transfer filling to a 9-inch pie dish, allowing it to cool slightly for 10 minutes.
15. Roll puff pastry to fit pie dish, trimming excess with a sharp knife for clean edges.
16. Brush rim of pie dish with beaten egg to help pastry adhere.
17. Drape pastry over filling, pressing edges firmly to seal.
18. Brush entire pastry surface with beaten egg for golden finish.
19. Cut 3-4 small slits in the center to allow steam to escape.
20. Bake at 400°F for 25-30 minutes until pastry is puffed and golden brown.

Velvety beef melts effortlessly against the crisp, buttery layers of puff pastry, while the dark ale lends a subtle malty depth that complements the earthy herbs. Serve this magnificent pie alongside buttery mashed potatoes to soak up the rich gravy, or elevate it further with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.

Steak and Ale Pot Pies with Caramelized Onions

Delightfully rustic yet undeniably sophisticated, these individual steak and ale pot pies feature tender beef braised in dark ale, enveloped in flaky pastry with sweet caramelized onions. The rich, savory filling develops deep complexity through slow simmering, while the golden-brown crust provides the perfect textural contrast. Each bite delivers comforting warmth and elegant flavor that transforms a classic pub dish into a memorable culinary experience.

Ingredients

– 2 lbs beef chuck, cubed
– 2 tbsp olive oil
– 2 large yellow onions, sliced
– 2 tbsp unsalted butter
– 3 cloves garlic, minced
– 2 tbsp all-purpose flour
– 12 oz dark ale
– 1 cup beef broth
– 1 tsp fresh thyme leaves
– 1 sheet puff pastry, thawed
– 1 egg, beaten
– 1/2 tsp kosher salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Season the cubed beef chuck evenly with kosher salt and black pepper.
3. Heat olive oil in a Dutch oven over medium-high heat until shimmering.
4. Sear the beef in a single layer until deeply browned on all sides, about 8 minutes total.
5. Transfer the beef to a plate, leaving the drippings in the pot.
6. Add butter to the pot and melt over medium heat.
7. Cook the sliced onions, stirring occasionally, until golden brown and caramelized, about 25 minutes.
8. Stir in minced garlic and cook until fragrant, about 1 minute.
9. Sprinkle all-purpose flour over the onion mixture and cook, stirring constantly, for 2 minutes.
10. Pour in dark ale, scraping up any browned bits from the bottom of the pot.
11. Add beef broth and fresh thyme leaves, then return the seared beef to the pot.
12. Bring the mixture to a simmer, then reduce heat to low, cover, and cook until beef is fork-tender, about 2 hours.
13. Divide the filling among four 12-ounce oven-safe ramekins.
14. Cut the puff pastry sheet into four equal squares and drape over each ramekin.
15. Brush the pastry evenly with beaten egg using a pastry brush.
16. Cut three small slits in the center of each pastry to allow steam to escape.
17. Bake until the pastry is puffed and golden brown, about 25 minutes.
18. Let the pot pies rest for 10 minutes before serving. Lush with savory depth, the tender beef melts against the sweet caramelized onions while the flaky pastry shatters with each forkful. For an elegant presentation, serve these individual pies on wooden boards with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.

Cheesy Steak and Ale Pie with Cheddar Crust

Unmistakably comforting and deeply satisfying, this elevated pub classic transforms humble ingredients into a sophisticated centerpiece. Under its golden cheddar crust lies a rich, savory filling where tender steak mingles with malty ale in perfect harmony. Ultimate cold-weather fare, this pie delivers both elegance and heartiness in every forkful.

Ingredients

– 2 lbs chuck steak, 1-inch cubes
– 2 tbsp vegetable oil
– 1 large yellow onion, diced
– 2 carrots, ½-inch dice
– 2 celery stalks, ½-inch dice
– 2 cloves garlic, minced
– 1 cup dark ale
– 2 cups beef broth
– 1 tbsp Worcestershire sauce
– 1 tbsp tomato paste
– 2 tbsp all-purpose flour
– 1 tsp fresh thyme leaves
– 1 bay leaf
– 2½ cups all-purpose flour
– 1 cup cold unsalted butter, cubed
– 1 cup sharp cheddar cheese, shredded
– 6-8 tbsp ice water
– 1 egg, beaten

Instructions

1. Pat chuck steak cubes completely dry with paper towels to ensure proper browning.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear steak cubes in a single layer for 3-4 minutes per side until deeply browned, working in batches to avoid overcrowding.
4. Transfer browned steak to a plate, reserving any accumulated juices.
5. Reduce heat to medium and add diced onion, carrots, and celery to the same pot.
6. Sauté vegetables for 6-8 minutes until softened and lightly caramelized.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Sprinkle 2 tablespoons all-purpose flour over vegetables and cook for 2 minutes, stirring constantly.
9. Whisk in dark ale, scraping up any browned bits from the bottom of the pot.
10. Stir in beef broth, Worcestershire sauce, tomato paste, fresh thyme, and bay leaf.
11. Return steak and any accumulated juices to the pot, bringing mixture to a gentle simmer.
12. Cover and transfer to a 325°F oven for 2 hours until steak is fork-tender.
13. Remove bay leaf and let filling cool completely to room temperature before assembling.
14. For the crust, pulse 2½ cups all-purpose flour and cold butter cubes in a food processor until mixture resembles coarse crumbs.
15. Add shredded cheddar cheese and pulse just until combined.
16. Gradually add ice water 1 tablespoon at a time, pulsing until dough just comes together.
17. Divide dough in half, shape into discs, wrap in plastic, and chill for 30 minutes.
18. Roll one dough disc to ¼-inch thickness and line a 9-inch pie dish.
19. Fill with cooled steak mixture, then roll remaining dough for the top crust.
20. Brush edges with beaten egg, seal top crust, and trim excess dough.
21. Cut steam vents in the top crust and brush entire surface with beaten egg.
22. Bake at 375°F for 45-50 minutes until crust is golden brown and filling is bubbling.
23. Let rest for 20 minutes before serving to allow filling to set properly. Outstandingly rich and deeply flavorful, the tender steak melts against the flaky, sharp cheddar crust in perfect contrast. Serve this magnificent pie alongside roasted root vegetables or a simple green salad to cut through its luxurious richness, making each bite a celebration of texture and depth.

Bacon-Wrapped Steak and Ale Pie

A sublime twist on the classic British pub fare, this bacon-wrapped steak and ale pie elevates humble ingredients into a sophisticated centerpiece. Encased in a crisp, golden pastry and wrapped in savory bacon, each slice reveals tender beef simmered in rich ale gravy. This comforting yet elegant dish promises to become an instant favorite for cozy dinners and special occasions alike.

Ingredients

– 2 pounds beef chuck, cut into 1-inch cubes
– 8 slices thick-cut bacon
– 1 sheet frozen puff pastry, thawed
– 1 cup dark ale
– 1 large yellow onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 2 tablespoons tomato paste
– 2 cups beef broth
– 2 tablespoons all-purpose flour
– 2 tablespoons unsalted butter
– 1 tablespoon Worcestershire sauce
– 1 teaspoon fresh thyme leaves
– 1 large egg, beaten
– 1/4 cup heavy cream

Instructions

1. Preheat your oven to 375°F.
2. Pat the beef cubes completely dry with paper towels to ensure proper browning.
3. Season the beef generously with salt and pepper on all sides.
4. Heat a large Dutch oven over medium-high heat for 2 minutes until hot.
5. Add 1 tablespoon of butter to the Dutch oven and swirl to coat the bottom.
6. Working in batches to avoid overcrowding, sear the beef cubes for 3-4 minutes per side until deeply browned.
7. Transfer the seared beef to a clean plate using tongs.
8. Reduce the heat to medium and add the remaining 1 tablespoon of butter to the same pot.
9. Add the diced onion, carrots, and celery to the pot and cook for 6-8 minutes until softened.
10. Stir in the minced garlic and cook for 1 minute until fragrant.
11. Add the tomato paste and cook for 2 minutes, stirring constantly to deepen its flavor.
12. Sprinkle the flour over the vegetables and cook for 1 minute while stirring.
13. Pour in the dark ale, scraping the bottom of the pot to release any browned bits.
14. Add the beef broth, Worcestershire sauce, and fresh thyme leaves to the pot.
15. Return the seared beef and any accumulated juices to the pot.
16. Bring the mixture to a gentle simmer, then reduce the heat to low.
17. Cover the pot and simmer for 1 hour and 30 minutes until the beef is fork-tender.
18. Stir in the heavy cream and season with additional salt and pepper if needed.
19. Transfer the beef mixture to a 9-inch pie dish and let it cool for 15 minutes.
20. Weave the bacon slices in a lattice pattern over the top of the cooled filling.
21. Roll out the puff pastry sheet to fit over the pie dish with a 1-inch overhang.
22. Carefully drape the pastry over the bacon-wrapped filling, pressing the edges to seal.
23. Brush the entire pastry surface with the beaten egg for a golden finish.
24. Cut three small slits in the center of the pastry to allow steam to escape.
25. Bake for 35-40 minutes until the pastry is puffed and golden brown, and the bacon is crisp.
26. Let the pie rest for 10 minutes before serving to allow the filling to set properly. Lasting impressions begin with the satisfying crackle of the bacon lattice giving way to flaky, buttery pastry. The rich, beer-infused gravy clings to meltingly tender beef, while the vegetables provide subtle sweetness and texture. Consider serving individual wedges atop creamy mashed potatoes with a side of buttered peas for a complete, comforting meal that celebrates both rustic and refined flavors.

Spicy Steak and Ale Pie with Jalapeños

Fusing the robust heartiness of traditional steak pie with a modern fiery twist, this elevated creation marries tender beef with the complex bitterness of dark ale and the vibrant heat of fresh jalapeños. Encased in a golden, flaky pastry shell, it offers a deeply satisfying culinary experience perfect for a sophisticated autumn gathering. The slow-braised filling develops layers of flavor that meld together beautifully, promising a memorable centerpiece for any dinner table.

Ingredients

– 2 lbs chuck roast, cut into 1-inch cubes
– 1 tbsp vegetable oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 fresh jalapeños, seeded and finely diced
– 1 cup dark ale
– 2 cups beef broth
– 2 tbsp all-purpose flour
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 sheet frozen puff pastry, thawed
– 1 large egg, beaten

Instructions

1. Preheat your oven to 375°F.
2. Pat the chuck roast cubes completely dry with paper towels to ensure proper browning.
3. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the beef cubes in a single layer, working in batches, until deeply browned on all sides, about 3-4 minutes per side.
5. Transfer the seared beef to a clean plate, leaving the drippings in the pot.
6. Add the diced onion to the hot drippings and cook, stirring frequently, until softened and translucent, about 5 minutes.
7. Stir in the minced garlic and diced jalapeños, cooking for 1 minute until fragrant.
8. Sprinkle the all-purpose flour over the vegetable mixture and cook, stirring constantly, for 2 minutes to form a roux.
9. Gradually pour in the dark ale, scraping up any browned bits from the bottom of the pot.
10. Add the beef broth, kosher salt, and black pepper, stirring until the mixture is smooth.
11. Return the seared beef and any accumulated juices to the pot, bringing the mixture to a simmer.
12. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
13. Braise for 2 hours until the beef is fork-tender and the sauce has thickened.
14. Remove the pot from the oven and let the filling cool to room temperature, which prevents the pastry from becoming soggy.
15. Increase the oven temperature to 400°F.
16. Transfer the cooled filling to a 9-inch pie dish.
17. Roll out the thawed puff pastry sheet to fit over the pie dish with a 1-inch overhang.
18. Brush the rim of the pie dish with the beaten egg to create a seal.
19. Drape the pastry over the filling, pressing the edges firmly to seal.
20. Trim any excess pastry and crimp the edges decoratively with a fork.
21. Brush the entire pastry surface with the remaining beaten egg.
22. Cut three small slits in the center of the pastry to allow steam to escape.
23. Bake for 25-30 minutes until the pastry is puffed and golden brown.
Buttery, flaky pastry gives way to a rich, deeply savory filling where the tender beef practically melts on the tongue. The gentle warmth from the jalapeños builds gradually, complementing rather than overpowering the malty notes of the ale. For an elegant presentation, serve individual wedges alongside a crisp arugula salad dressed with a sharp vinaigrette to cut through the richness.

Steak and Ale Pie with Red Wine Gravy

Decadent comfort meets sophisticated flavor in this elevated steak and ale pie, where tender beef simmers in rich ale and red wine until it practically melts beneath a golden, flaky crust. Deeply savory with aromatic herbs and vegetables, this British classic transforms into an unforgettable centerpiece worthy of any special occasion or cozy dinner gathering.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1 cup dark ale
• 1 cup red wine
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 1 sheet puff pastry, thawed
• 1 egg, beaten

Instructions

1. Preheat oven to 350°F.
2. Pat beef cubes dry with paper towels and season generously with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear beef in batches until deeply browned on all sides, about 3-4 minutes per batch.
5. Transfer seared beef to a plate, leaving drippings in the pot.
6. Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
7. Stir in garlic and cook until fragrant, about 30 seconds.
8. Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute to form a roux.
9. Pour in ale and red wine, scraping up any browned bits from the bottom of the pot.
10. Add beef broth, tomato paste, thyme, and bay leaf, stirring to combine.
11. Return seared beef and any accumulated juices to the pot.
12. Bring mixture to a simmer, then cover and transfer to the preheated oven.
13. Braise for 2 hours until beef is fork-tender and gravy has thickened.
14. Remove bay leaf and let filling cool slightly while increasing oven temperature to 400°F.
15. Transfer filling to a 9-inch pie dish and drape puff pastry over the top.
16. Trim excess pastry and crimp edges to seal, then cut 3-4 slits in the center for steam.
17. Brush pastry evenly with beaten egg for a golden finish.
18. Bake for 25-30 minutes until pastry is puffed and deeply golden brown.
19. Let pie rest for 10 minutes before serving to allow filling to set.

You’ll find the beef impossibly tender after its long braise, yielding to the slightest pressure of a fork while the rich gravy—deep with ale and red wine—clings lovingly to each morsel. Served alongside buttery mashed potatoes or a simple green salad, this pie offers a satisfying contrast of crisp, flaky pastry against the luxurious, savory filling that makes every bite worth savoring.

Mini Steak and Ale Pies for Parties

Nestled between the warmth of tradition and the spark of celebration, these miniature steak and ale pies transform humble ingredients into elegant party fare. Perfectly portioned for gatherings, they offer the rich comfort of a classic British pub dish in a sophisticated, handheld form. Each golden-crusted parcel delivers tender beef enveloped in a deeply flavorful ale-infused gravy, making them irresistible crowd-pleasers.

Ingredients

– 2 tbsp olive oil
– 1.5 lbs chuck roast, cut into 1/2-inch cubes
– 1 large yellow onion, diced
– 2 carrots, diced
– 2 cloves garlic, minced
– 1 cup dark ale
– 1 cup beef broth
– 1 tbsp tomato paste
– 1 tsp Worcestershire sauce
– 1 tsp fresh thyme leaves
– 1 sheet frozen puff pastry, thawed
– 1 large egg, beaten

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Pat beef cubes dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper.
3. Sear beef in batches until deeply browned on all sides, about 6-8 minutes per batch.
4. Transfer seared beef to a plate, leaving drippings in the pot.
5. Add diced onion and carrots to the pot, sautéing until softened, about 5 minutes.
6. Stir in minced garlic and cook until fragrant, about 30 seconds.
7. Pour in 1 cup dark ale, scraping browned bits from the bottom of the pot.
8. Add 1 cup beef broth, 1 tbsp tomato paste, 1 tsp Worcestershire sauce, and 1 tsp fresh thyme leaves.
9. Return beef to the pot, bring to a simmer, then reduce heat to low.
10. Cover and simmer for 1.5 hours until beef is fork-tender.
11. Uncover and simmer for 15 minutes to thicken the sauce.
12. Cool filling completely to room temperature, about 45 minutes.
13. Preheat oven to 400°F and line a baking sheet with parchment paper.
14. Roll thawed puff pastry to 1/8-inch thickness on a floured surface.
15. Cut pastry into 3-inch rounds using a biscuit cutter.
16. Spoon 2 tbsp cooled filling into the center of each pastry round.
17. Brush edges of pastry with beaten egg, then fold over filling to create half-moons.
18. Crimp edges firmly with a fork to seal completely.
19. Brush tops with remaining beaten egg and cut 2 small slits in each pie.
20. Bake for 18-20 minutes until golden brown and puffed.

Melt-in-your-mouth tender beef mingles with the malty depth of ale in these exquisite handheld pies. The flaky, buttery pastry gives way to a rich, savory filling that develops even more complexity when served alongside a sharp mustard or tangy chutney. For an elegant presentation, arrange them on a wooden board with fresh herbs and let guests discover the perfect balance of rustic comfort and refined flavor in every bite.

Steak and Ale Pie with Sweet Potato Topping

Masterfully bridging British pub tradition with contemporary American comfort, this elevated pie transforms humble ingredients into a sophisticated cold-weather centerpiece. Rich, slow-braised beef mingles with dark ale in a savory gravy, all crowned by a velvety sweet potato crust that bakes to golden perfection.

Ingredients

• 2 lbs beef chuck, cubed
• 1 tbsp vegetable oil
• 1 large yellow onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup dark ale
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp fresh thyme leaves
• 2 tbsp all-purpose flour
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1/4 tsp ground nutmeg
• 1 egg, beaten

Instructions

1. Preheat oven to 325°F.
2. Pat beef cubes dry with paper towels and season generously with salt and pepper.
3. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear beef in a single layer until deeply browned on all sides, about 8 minutes total, working in batches to avoid crowding.
5. Transfer beef to a plate, leaving drippings in the pot.
6. Add onion and carrots to the pot, sautéing until softened, about 5 minutes.
7. Stir in garlic and tomato paste, cooking until fragrant, about 1 minute.
8. Sprinkle flour over vegetables, stirring constantly for 1 minute to cook out raw flavor.
9. Deglaze with dark ale, scraping up any browned bits from the bottom of the pot.
10. Return beef and any accumulated juices to the pot along with beef broth and thyme.
11. Bring to a simmer, then cover and transfer to the preheated oven for 2 hours until beef is fork-tender.
12. While beef braises, place sweet potatoes in a pot of salted water, bring to a boil, and cook until very tender, about 15 minutes.
13. Drain sweet potatoes thoroughly and return to the hot pot for 1 minute to evaporate excess moisture.
14. Mash sweet potatoes with butter, cream, and nutmeg until smooth, then season with salt and pepper.
15. Increase oven temperature to 375°F.
16. Transfer beef filling to a 9-inch pie dish, spreading evenly.
17. Spread sweet potato mixture over the filling, creating decorative peaks with a fork.
18. Brush the entire surface with beaten egg.
19. Bake for 25-30 minutes until topping is golden and filling is bubbling at the edges.
20. Let rest for 15 minutes before serving to allow the filling to set.

This pie emerges with a contrasting textural symphony—the creamy sweet potato topping giving way to succulent, ale-infused beef that falls apart at the slightest pressure. The deep, malty notes from the dark ale create a sophisticated backbone that pairs beautifully with the subtle sweetness of the crust. Try serving individual portions alongside roasted Brussels sprouts with bacon for a complete autumnal feast that celebrates both elegance and comfort.

Vegetable-Packed Steak and Ale Pie

Elegant yet deeply comforting, this vegetable-packed steak and ale pie transforms humble ingredients into a sophisticated centerpiece. Rich, slow-braised beef mingles with earthy root vegetables in a savory ale-infused gravy, all encased in a golden, flaky pastry crust that promises both visual appeal and soul-satisfying flavor. It’s the kind of dish that turns an ordinary evening into a memorable occasion, perfect for gatherings that call for something special yet unpretentious.

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup dark ale
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh thyme leaves
• 1 sheet frozen puff pastry, thawed
• 1 large egg, beaten

Instructions

1. Preheat your oven to 325°F.
2. Pat the beef cubes dry with paper towels to ensure a proper sear.
3. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering.
4. Add the beef in a single layer, working in batches to avoid overcrowding, and sear until deeply browned on all sides, about 3–4 minutes per side.
5. Transfer the seared beef to a plate and set aside.
6. Add the diced onion, carrots, and celery to the same pot and cook, stirring occasionally, until softened and lightly caramelized, about 8 minutes.
7. Stir in the minced garlic and cook until fragrant, about 30 seconds.
8. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to form a roux.
9. Pour in the dark ale, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
10. Add the beef broth, Worcestershire sauce, and thyme leaves, stirring to combine.
11. Return the seared beef and any accumulated juices to the pot, bringing the mixture to a simmer.
12. Cover the pot and transfer it to the preheated oven to braise for 2 hours, or until the beef is fork-tender.
13. Increase the oven temperature to 400°F.
14. Spoon the filling into a 9-inch pie dish, allowing it to cool slightly for 10 minutes.
15. Lay the thawed puff pastry sheet over the filling, trimming any excess and crimping the edges to seal.
16. Brush the pastry evenly with the beaten egg for a golden, glossy finish.
17. Cut three small slits in the center of the pastry to allow steam to escape.
18. Bake for 25–30 minutes, or until the pastry is puffed and deeply golden brown.
19. Let the pie rest for 10 minutes before serving to allow the filling to set.

You’ll find the tender beef practically melts alongside the sweet carrots and aromatic herbs, all enveloped in a rich, ale-kissed gravy that soaks beautifully into the flaky, buttery crust. For a stunning presentation, serve individual portions atop a pool of creamy mashed potatoes or with a simple side of buttered peas to complement the hearty flavors.

Steak and Ale Pie with Horseradish Mash

Keenly comforting and deeply satisfying, this steak and ale pie elevates British pub classics to dinner party perfection. Tender beef braised in rich ale gravy nestles beneath a golden, flaky pastry crust, while creamy horseradish mashed potatoes provide the perfect piquant counterpoint. This is cold-weather comfort at its most elegant.

Ingredients

• 2 lbs beef chuck, cubed
• 2 tbsp vegetable oil
• 1 large yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tbsp all-purpose flour
• 12 oz dark ale
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 sheet puff pastry
• 1 egg, beaten
• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 tbsp unsalted butter
• 1/2 cup heavy cream
• 2 tbsp prepared horseradish

Instructions

1. Preheat oven to 325°F.
2. Pat beef cubes dry with paper towels and season generously with salt and pepper.
3. Heat 1 tablespoon oil in a Dutch oven over medium-high heat until shimmering.
4. Brown beef in batches, about 3-4 minutes per side, transferring to a plate when done.
5. Add remaining oil to the pot and sauté onion, carrots, and celery until softened, about 6 minutes.
6. Stir in garlic and cook until fragrant, about 30 seconds.
7. Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute.
8. Pour in ale, scraping up any browned bits from the bottom of the pot.
9. Add beef broth, Worcestershire sauce, thyme, and bay leaf.
10. Return beef to the pot and bring to a simmer.
11. Cover and transfer to the preheated oven, braising for 2 hours until beef is fork-tender.
12. Remove from oven and discard thyme sprigs and bay leaf.
13. Increase oven temperature to 400°F.
14. Transfer filling to a 9-inch pie dish and let cool slightly.
15. Place puff pastry over the filling, trimming excess and crimping edges to seal.
16. Brush pastry with beaten egg and cut 3-4 steam vents in the center.
17. Bake for 25-30 minutes until pastry is golden brown and puffed.
18. Meanwhile, place potatoes in a large pot and cover with cold salted water.
19. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 15 minutes.
20. Drain potatoes thoroughly and return to the hot pot for 1 minute to evaporate excess moisture.
21. Mash potatoes with butter and heavy cream until smooth.
22. Fold in horseradish and season with salt and pepper.

A masterful balance of textures and flavors awaits—the flaky, buttery pastry gives way to succulent beef in rich gravy, while the horseradish mash cuts through the richness with its gentle heat. For an elegant presentation, serve individual portions in shallow bowls with the mash spooned alongside, or for a truly decadent experience, top each serving with an extra dollop of horseradish cream.

Steak and Ale Pie with Black Pepper Crust

For those seeking comfort with sophistication, this steak and ale pie elevates humble ingredients into a culinary masterpiece, where tender beef melds with rich ale beneath a strikingly peppery crust. Flawlessly balanced and deeply satisfying, it transforms any dinner table into an occasion worth celebrating.

Ingredients

• 2 lbs beef chuck, cubed
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 cup dark ale
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves
• 1 sheet puff pastry, thawed
• 1 egg, beaten
• 2 tsp coarsely ground black pepper
• 1/2 tsp kosher salt

Instructions

1. Preheat oven to 375°F.
2. Pat beef cubes dry with paper towels to ensure proper browning.
3. Heat olive oil in a Dutch oven over medium-high heat until shimmering.
4. Sear beef in batches until deeply browned on all sides, about 3-4 minutes per batch.
5. Transfer seared beef to a plate, reserving drippings in the pot.
6. Add onion, carrots, and celery to the pot, sautéing until softened, about 5 minutes.
7. Stir in garlic and cook until fragrant, about 30 seconds.
8. Sprinkle flour over vegetables, stirring constantly for 1 minute to cook out raw taste.
9. Pour in ale, scraping up any browned bits from the bottom of the pot.
10. Add beef broth, Worcestershire sauce, and thyme, stirring to combine.
11. Return beef and accumulated juices to the pot, bringing mixture to a simmer.
12. Cover and transfer to preheated oven, braising for 2 hours until beef is fork-tender.
13. Remove filling from oven and let cool slightly while increasing oven temperature to 400°F.
14. Transfer filling to a 9-inch pie dish, discarding any excess fat that has risen to the surface.
15. Roll puff pastry to fit pie dish with 1-inch overhang.
16. Brush pastry edges with beaten egg to create a secure seal.
17. Drape pastry over filling, crimping edges firmly against dish rim.
18. Brush entire pastry surface with remaining beaten egg.
19. Sprinkle black pepper and salt evenly over crust.
20. Cut 3-4 slits in pastry top to allow steam to escape during baking.
21. Bake at 400°F for 25-30 minutes until crust is golden brown and puffed.
22. Let pie rest for 15 minutes before serving to allow filling to set.

Just as the crust crackles under your fork, the rich, savory filling reveals its complexity—tender beef that falls apart at the slightest pressure, swimming in a glossy, ale-infused gravy. Juxtaposing the flaky, pepper-flecked pastry against the deeply comforting interior creates a textural symphony that begs to be paired with buttery mashed potatoes or a simple green salad to cut through the richness.

Steak and Ale Pie with Stilton Cheese

Zestful comfort meets sophisticated flavor in this elevated take on a British classic. Our Steak and Ale Pie with Stilton Cheese transforms humble ingredients into a stunning centerpiece, where tender beef melds with rich ale and tangy blue cheese beneath a golden, flaky crust. This is cold-weather dining at its most indulgent and impressive.

Ingredients

– 2 lbs beef chuck, cubed
– 1 tbsp vegetable oil
– 1 large yellow onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 1 ½ cups dark ale
– 2 cups beef broth
– 1 tbsp Worcestershire sauce
– 1 tbsp tomato paste
– 1 tsp fresh thyme leaves
– 4 oz Stilton cheese, crumbled
– 1 sheet puff pastry, thawed
– 1 egg, beaten
– 1 tbsp all-purpose flour

Instructions

1. Preheat your oven to 350°F.
2. Pat the beef chuck cubes completely dry with paper towels to ensure a proper sear.
3. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the beef in a single layer, working in batches, until deeply browned on all sides, about 3-4 minutes per batch.
5. Transfer the seared beef to a clean plate.
6. Add the diced onion, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 8 minutes.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Sprinkle the all-purpose flour over the vegetables and cook for 1 minute, stirring constantly.
9. Pour in the dark ale, using a wooden spoon to scrape any browned bits from the bottom of the pot.
10. Add the beef broth, Worcestershire sauce, tomato paste, and fresh thyme leaves, stirring to combine.
11. Return the seared beef and any accumulated juices to the pot and bring the mixture to a simmer.
12. Cover the pot and transfer it to the preheated oven to braise for 2 hours, until the beef is fork-tender.
13. Remove the pot from the oven and stir in the crumbled Stilton cheese until melted into the filling.
14. Increase the oven temperature to 400°F.
15. Transfer the filling to a 9-inch pie dish and let it cool for 15 minutes to set slightly.
16. Roll the thawed puff pastry sheet to fit the top of your pie dish, allowing a 1-inch overhang.
17. Brush the rim of the pie dish with the beaten egg to act as a glue for the pastry.
18. Drape the pastry over the cooled filling and press the edges to seal, then trim any excess.
19. Brush the entire pastry top with the remaining beaten egg for a glossy, golden finish.
20. Cut a small slit in the center of the pastry to allow steam to escape during baking.
21. Bake the pie at 400°F for 25-30 minutes, until the pastry is puffed and deep golden brown.
22. Let the pie rest for 10 minutes before serving to allow the filling to set further.
With its flaky, buttery crust giving way to a rich, savory filling, this pie offers a perfect textural contrast. The Stilton cheese adds a sharp, creamy dimension that cuts through the deep maltiness of the ale-braised beef. Serve it alongside buttery mashed potatoes to soak up the glorious gravy, or with a simple watercress salad for a bright, peppery counterpoint.

Steak and Ale Pie with Rosemary Infusion

Rich, savory aromas of slow-braised beef and malty ale mingle with the earthy fragrance of fresh rosemary in this quintessential comfort dish. Perfect for crisp autumn evenings or celebratory gatherings, this steak and ale pie elevates humble ingredients through patient cooking and thoughtful technique. The rosemary-infused pastry crust provides an elegant herbal note that complements the deeply flavorful filling beneath.

Ingredients

– 2 lbs beef chuck, cut into 1-inch cubes
– 2 tbsp vegetable oil
– 1 large yellow onion, diced
– 2 carrots, peeled and diced
– 2 cloves garlic, minced
– 1 cup dark ale
– 2 cups beef broth
– 1 tbsp tomato paste
– 2 tsp fresh rosemary, minced
– 1 tsp Worcestershire sauce
– 2 tbsp all-purpose flour
– 1 sheet puff pastry, thawed
– 1 egg, beaten
– 1/2 tsp salt
– 1/2 tsp black pepper

Instructions

1. Pat the beef cubes completely dry with paper towels and season with salt and pepper.
2. Heat 1 tablespoon of vegetable oil in a Dutch oven over medium-high heat until shimmering.
3. Sear the beef in a single layer, working in batches, until deeply browned on all sides, about 3-4 minutes per side.
4. Transfer the seared beef to a plate and add the remaining oil to the pot.
5. Sauté the diced onion and carrots until softened and lightly caramelized, about 6-8 minutes.
6. Stir in the minced garlic and cook until fragrant, about 30 seconds.
7. Sprinkle the flour over the vegetables and cook while stirring for 1 minute to form a roux.
8. Deglaze the pot with the dark ale, scraping up all the browned bits from the bottom.
9. Add the beef broth, tomato paste, Worcestershire sauce, and half of the minced rosemary.
10. Return the seared beef and any accumulated juices to the pot.
11. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 2 hours until the beef is fork-tender.
12. Preheat your oven to 400°F and transfer the filling to a 9-inch pie dish.
13. Roll out the puff pastry sheet to fit over the pie dish with a 1-inch overhang.
14. Brush the rim of the pie dish with beaten egg and carefully place the pastry over the filling.
15. Crimp the edges firmly to seal and brush the entire pastry surface with the remaining beaten egg.
16. Sprinkle the remaining minced rosemary evenly over the pastry crust.
17. Cut three small slits in the center of the pastry to allow steam to escape.
18. Bake for 25-30 minutes until the pastry is puffed and golden brown.

The flaky, rosemary-scented pastry shatters beautifully against the tender, slow-braised beef filling, creating a delightful contrast in textures. Serve this elegant pie alongside buttery mashed potatoes to soak up the rich ale-infused gravy, or pair with roasted root vegetables for a complete autumnal feast that celebrates deep, comforting flavors.

Steak and Ale Pie with Portobello Mushrooms

Lusciously rich and deeply comforting, this steak and ale pie elevates classic pub fare into an elegant centerpiece worthy of any gathering. Tender beef simmers in dark ale until falling-apart tender, while meaty portobello mushrooms add earthy depth beneath a golden, flaky crust. Each forkful delivers the perfect balance of savory filling and buttery pastry that will have guests requesting seconds.

Ingredients

– 2 lbs beef chuck, cubed
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 8 oz portobello mushrooms, sliced
– 1 cup dark ale
– 2 cups beef broth
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– 1 tsp fresh thyme leaves
– 2 tbsp all-purpose flour
– 1 sheet puff pastry
– 1 egg, beaten
– 1 tsp kosher salt
– 1/2 tsp black pepper

Instructions

1. Preheat oven to 375°F.
2. Pat beef cubes completely dry with paper towels to ensure proper browning.
3. Heat olive oil in a Dutch oven over medium-high heat until shimmering.
4. Season beef with salt and pepper and sear in batches until deeply browned on all sides, about 3-4 minutes per batch.
5. Transfer browned beef to a plate, leaving drippings in the pot.
6. Add diced onion to the pot and cook until translucent, about 5 minutes.
7. Stir in minced garlic and cook for 30 seconds until fragrant.
8. Add sliced portobello mushrooms and cook until they release their liquid and begin to brown, about 6-8 minutes.
9. Sprinkle flour over the mushroom mixture and cook for 1 minute while stirring constantly.
10. Pour in dark ale, scraping up any browned bits from the bottom of the pot.
11. Add beef broth, tomato paste, Worcestershire sauce, and thyme leaves.
12. Return beef and any accumulated juices to the pot.
13. Bring to a simmer, then cover and transfer to the preheated oven.
14. Braise for 2 hours until beef is fork-tender.
15. Remove from oven and let filling cool slightly while you roll out the puff pastry.
16. Transfer filling to a 9-inch pie dish, mounding it slightly in the center.
17. Drape puff pastry over the filling, trimming excess and crimping edges to seal.
18. Brush the entire pastry surface with beaten egg for a golden finish.
19. Cut 3-4 small slits in the top to allow steam to escape.
20. Bake at 375°F for 30-35 minutes until pastry is puffed and deep golden brown.
21. Let rest for 15 minutes before serving to allow the filling to set.

Just as impressive as it is comforting, this pie delivers fork-tender beef that melts against the earthy mushrooms in a rich, ale-infused gravy. The flaky, buttery crust provides the perfect textural contrast to the deeply savory filling beneath. Serve alongside buttery mashed potatoes to soak up every last drop of the luxurious sauce, or pair with roasted root vegetables for a complete autumnal feast.

Summary

Comforting and satisfying, these 18 steak and ale pies offer delicious variety for any home cook. Whether you prefer classic recipes or creative twists, there’s something here to warm your heart and fill your belly. We’d love to hear which pies become your family favorites—leave a comment below and share your baking adventures on Pinterest!